Deliciously preserved kimchi - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Deliciously preserved kimchi By You Magazine - September 19, 2021 This is a staple food in Korea. Laura Edwards Makes about 750g 1 litre filtered water 40g sea salt 750g Chinese leaf lettuce (Napa cabbage) 250g mooli or daikon radish 500g carrots 1 banana shallot, finely diced SPICE PASTE 1 small onion, chopped 2-3 garlic cloves, peeled 5cm piece of fresh ginger, peeled 3 tbsp Korean gochugaru powder/paste or cayenne pepper Boil 100ml of the water and add the salt, stirring to dissolve. Allow to cool then add the remaining water. Cut the cabbage into chunky slices about 5cm-6cm wide for the top part and 1cm-2cm wide for the base part. Ribbon the mooli and carrots into long, thin, wide strips using a vegetable peeler. In a big container, mix the cabbage, mooli and carrots with your hands. Cover the vegetables with the brine (make up more if needed). Weight the vegetables under the brine with a plate or weights, cover and leave at room temperature for up to 8 hours. Drain the brine, reserving 600ml. Mix the shallot through the veg. To make the spice paste, add 100ml of the brine to a processor with the onion, garlic, ginger and gochugaru. Blend until smooth. Mix through the cabbage. With gloved hands, pack handfuls of the mixture into a clean or sterilised 1 litre jar with a wide neck (see here). Cover with the reserved brine. The vegetables must be submerged to prevent oxidation and moulding. You can weigh them down using a sterilised glass weight or a plate with a weight on top. A piece of parchment pushed and wedged firmly down into the jar will work too. Clean the sides of the jar and cover the top with muslin secured with an elastic band. Leave in a cupboard at room temperature for between 3 days and 4 weeks. Once you’re happy with the taste, remove the weight, clean the sides of the jar and keep up to six weeks in the fridge. Now buy the book Our recipes are from The Modern Preserver’s Kitchen by Kylee Newton, which will be published on 30 September by Quadrille, price £22. To preorder a copy for £18.70 until 3 October, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved